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We’re excited to announce the arrival in the Produce Department of 22.5 more gallons of huckleberries . But you may want to hurry. The last batch of 10 gallons sold out in less than a day, and the new crop has been selling steadily, so hopefully they won’t last long. They will still be $60/gallon or $12/lb when divided up. Here’s what else has been coming in: We have a bottomless bin of beautiful purple garlic from the Genesee Valley Daoist Hermitage, as well as continued supplies of rhubarb. We have been getting ½-lb bagged basil for a very reasonable $8.69. Remember that pesto freezes well! Nectarines and Kalle pears from Wilson Banner Ranch in Clarkston are still available, with the addition of Bartlett pears. Akane apples, have been popular and we’re trying to keep them in stock to suit the demand, so keep looking for them. Large, tender, sweet corn on the cob is still here in copious amounts. Jim Maxwell at Jim’s year round produce has been providing us with slicing tomatoes, on sale for only $1.69 as of Wednesday the 25th! We are also getting slicing tomatoes and red plums from Orchard Farm in Moscow. We also have the biggest darn watermelons you’ve ever seen! (Plus some more reasonably sized ones, for the faint of heart.) Look for the spotted variety called “moons and stars.” This is a beautiful heirloom watermelon that has been resurrected in the last decade. Cantaloupes, honeydew and other assorted melons are in abundance and priced at .99/lb. At about 40 miles away, Wild Canyon Organics down in sunny Asotin is an even closer source than Tonnemakers of fresh hot and sweet peppers. They’ve been bringing us green bell peppers, jalapeños, cayenne, poblano, and serrano peppers, as well as watermelons, cucumbers, tomatillos, eggplant, and Roma tomatoes. And a new item: ground cherries! Ground cherries are to jam what tomatillos are to salsa; a delicious, different take on an old standby! This fruit looks like a tomatillo but is smaller and tastes sweeter. And it’s great (and unusual) just eaten fresh. Elizabeth Taylor at Santa Creek Farm will be replenishing our stores of red and green kale (we’re also getting green kale from Affinity Farm on Tuesdays), collard greens, curly parsley, and bagged Stir fry mix. She’ll also be bringing currants for the first time this year. Two Ravens Herbals has been keeping us supplied with bunched chard and Aunt Dode’s Duck Farm will continue meeting all our Italian parsley needs. Hey George is bringing in steady supplies of bunched carrots and Moscow’s Soil Stewards are bringing us bagged salad mix whenever they have extra. Affinity Farm has started bringing in some mixed cherry tomato pints, but supplies are limited. Kelly Geise has been bringing us red potatoes, and we’re getting summer squash, including zucchini, round zucchini, yellow crookneck and white pattypan from a variety of local growers. The Leonards are bringing in the celery, artichokes and yellow wax beans (some green too!) and Jen Elliot has been bringing in some lovely green onions. _______________________________________________________________________ Want to know what you could do with some of this bounty? How about . . . . Fresh Tomato Pasta 4-5 tomatoes, chopped 5 tablespoons extra virgin olive oil 2 teaspoons fresh lemon juice 1/3 cup chopped fresh basil Salt and pepper to taste 1 pound spaghetti or fettuccine pasta Prepare tomatoes and add olive oil, lemon juice, basil, and salt and pepper to taste; mix gently. Bring large pot of salted water to a boil and add spaghetti; cook until al dente according to package directions. Drain pasta and immediately toss with tomato mixture; serve at once. Enjoy your pasta with: Roasted Garlic 1. Preheat the oven to 400°F 2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off ¼- to ½-inch of the top of cloves, exposing the individual cloves of garlic. 3. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. 4. Allow garlic to cool enough so you can touch it without burning yourself. With a small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. 5. Spread on a Co-op baguette fresh from the bakery! |
